Description
A flavorful Chicken Tikka Masala featuring tender chicken breasts, fragrant spices, and a creamy sauce made richer by coconut milk.
Ingredients
- 4 skinless free-range chicken breasts
- 2 onions, chopped
- 5 cm piece of ginger, minced
- ½ bunch of fresh coriander, chopped
- 1 fresh red chili, sliced
- Groundnut or vegetable oil
- 1 x 400g tin of plum tomatoes
- ½ x 400g tin of light coconut milk
- 1 handful of flaked almonds
- Fat-free natural yogurt
- 1 lemon
- 1–2 fresh red chilies
- 2 cloves of garlic, minced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cayenne pepper
- 1 tbsp smoked paprika
- 2 tsp garam masala
- 2 tbsp groundnut oil
- 2 tbsp tomato purée
- 1 bunch of fresh coriander
- ½ tbsp desiccated coconut
- 2 tbsp ground almonds
Instructions
- Toast the cumin and coriander seeds in a dry pan until they turn golden, about 2-3 minutes.
- Grind the toasted seeds into a fine powder using a spice grinder or mortar and pestle.
- Blend this spice mix with the remaining paste ingredients: minced ginger, garlic, chili, and a bit of oil, until smooth.
- Slice the chicken breasts into strips and prepare the onions, ginger, chili, and coriander stalks.
- Heat groundnut oil in a large pan and sauté the onion, ginger, and chili mix for about 10 minutes until the onions become translucent.
- Add the chicken strips to the sautéed mixture and pour in the blended spice paste, stirring well.
- Stir in the plum tomatoes and coconut milk, bring to a boil, then lower the heat, cover, and let it simmer for 20 minutes.
- After 20 minutes, remove the lid and cook uncovered for an additional 5 minutes to thicken the sauce.
- Garnish with fresh coriander and flaked almonds before serving.
Notes
For best results, let the chicken marinate longer for deeper flavors. Adjust the heat level by varying the amount of fresh chili.
